Original Skyline Chili

I found this recipe on the internet and didn’t change a thing. This is the real-deal—if you like Skyline chili, this is the original recipe. This makes the best chili for chil-dogs, but is also really yummy on spaghetti and always with finely shredded cheddar cheese.


1 qt. water
2 # lean ground beef (ask the butcher to grind it twice, so it is very fine)
2 medium onions, finely chopped
16 oz tomato sauce (unseasoned)
½ tsp. ground allspice
1 to 1 & ½ tsp cayenne pepper
1 tsp ground cumin
3-4 tbsp chili powder
A couple of dashes of ground cloves
1 bay leaf
4 cloves garlic, minced or pressed
1 tsp cinnamon
2 + tsp salt (to taste)
2 tbsp vinegar
2 tsp Worchestershire sauce
½ oz unsweetened chocolate

1) Put the beef and water into a pot and bring to a boil. Stir often to break up the meat well. Turn the heat down and allow to simmer for 30 minutes.

2) Add all other ingredients and very gently simmer, uncovered for 2-3 hours, until you reach a desired consistency.

3) Remove from heat and allow to cool completely in the refrigerator. Remove the fat that has congealed at the top of the chili (this step can be disregarded if you don’t mind fat—which, let’s be honest, is the flavor)

4) Reheat as and serve needed with finely chopped onions and/or finely shredded cheddar cheese. Freezes beautifully (keeps up to three months frozen), defrost in the fridge.